vegan – Mount Vernon Unitarian Church

Instant Pot Black Beans and Rice

Yield: 6 servings (1.5 cups each) Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes This healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in under an hour. Ingredients Base Recipe for Rice and Beans 1 and 1/2 cups brown rice, rinsed 1 and 1/2Continue reading “Instant Pot Black Beans and Rice”

Easy Coconut Chickpea Curry

Makes 4 Servings Ingredients 1 tbsp coconut oil 1 large red onion thinly sliced 3 cloves garlic minced 1 inch fresh ginger peeled and minced or grated 1 tbsp garam masala 1/4 tsp ground turmeric 1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground) 1/4 tsp cayenne pepper (or to taste) 1/4 tspContinue reading “Easy Coconut Chickpea Curry”

Vegan Mac n Cheez

Makes 8 Servings Make 8 servings 2 cups cashews rinsed or soaked 2 hours 1 lb box shells or macaroni ¼ cup nutritional yeast 1 tsp Himalayan sea salt ½ garlic powder 1 tsp ground mustard 1 tsp turmeric 3 Tbsps lemon juice ¾ cup water Sprinkle paprika Directions Boil pasta according to directionsContinue reading “Vegan Mac n Cheez”

Quick and Easy Chana Masala

Serves 4 Prep Time 20 minutes; Cook Time 20 minutes Ingredients 1 tablespoon coconut oil or olive oil 1.5 teaspoons cumin seeds 1 yellow onion, diced 1 tablespoon minced peeled fresh ginger 1 green serrano chili pepper, seeded and minced 1.5 teaspoon garam masala 1.5 teaspoon ground coriander 1/2 teaspoon ground turmeric 3/4 teaspoon fine-grainContinue reading “Quick and Easy Chana Masala”

Roasted Broccoli and Chickpea Burritos

Makes 4 to 6 Burritos 1 large yellow onion 1 red bell pepper 1 large crown of broccoli 3 cups cooked chickpeas 3 tablespoons olive oil 1 to 2 tablespoons soy sauce 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon ground coriander (or more cumin) Cayenne pepper, to tasteContinue reading “Roasted Broccoli and Chickpea Burritos”

Spiced Fruit Bowl

Ingredients 2 cans (29 ounces each) sliced peaches 1 can (29 ounces each) pear halves ¼ cup cider vinegar ¼ teaspoon salt 4 cinnamon sticks (3 inches), broken ¾ teaspoon whole allspice ½ teaspoon whole cloves 1 pound seedless red grapes, halved Directions Drain juices from peaches and pears into a saucepan; set fruit aside.Continue reading “Spiced Fruit Bowl”